ingredients

1kg

1.5kg

2kg

2.5kg

3kg

3.5g

4kg

4.5kg

organic strong wholemeal spelt flour

1kg

1.5kg

2kg

2.5kg

3kg

3.5kg

4kg

4.5kg

instant yeast

10g

15g

20g

25g

30g

35g

40g

45g

sea salt

15g

22g

30g

37g

45g

52g

60g

67g

organic sugar

30g

45g

60g

75g

90g

105g

120g

135g

water

700ml

1.05 l

1.4 l

1.75 l

2.1 l

2.45 l

2.8 l

3.15 l

loaves

4 x 450g

8 x 450g

12 x 450g

16 x 450g

rolls

16 x 125g

32 x 125g

48 x 125g

64 x 125g

18 x 100g

36 x 100g

54 x 100g

72 x 100g

put all the dry ingredients in a large bowl & gradually add the water

tip out the dough & knead until it passes the window test - 10 mins approx

return it to the bowl, flour & cover with a lid or clingfilm

leave dough to rest overnight in the fridge

tip out & divide the dough into weighed pieces

shape loaves or rolls, & place on floured baking paper on a baking sheet

shake flour over loaves & leave to prove until doubled in size

cut 2 slashes into loaves with a sharp blade

bake for 30-40 mins on the centre shelf, gas mark 7 (15 mins for rolls)

loaves are done when they sound hollow when tapped

notes:

contains less than 3.8g of salt per loaf, less than 0.95g per 100g